Finally, gluten-free gnocchi. If you've ever made gnocchi you know that the flour, specifically the gluten in the flour, is both a blessing and a curse. The gluten keeps the gnocchi from dissolving when they're boiled but the slightest overworking of the dough makes them tough. I found some gluten free all-purpose flour and decided to try it again. The remedy was in my recipe file all along. About 20 years ago, friend passed along a family recipe for gnocchi that was baked - no pre-boil required. After a little research I learned that there is another way; brown them in a frying pan! The trick is to keep them slightly moist while they brown. Low heat, a few drops of water and patience will get the job done.
In the end you'll have light little pillows packed with beta carotene and full of flavor. You can serve it as a main dish or a side if you want to add another protein, though you won't need it.
Yield: Serves 4-6
Time: 2 hours (1 hour to bake the potatoes)
Level: Average to Difficult
